Kagami mochi – New Year’s display of two different sized mochi (rice cake) stacked upon one another and topped with a daidai (bitter orange). It represents the coming and going years, celebrated on January 1st.

Kai – Clam

Kaiware - Radish sprout

Kaki (1) – Oyster

Kaki (2) – Persimmon

Kakiage - A type of tempura with mixed vegetables and seafood

Kakiagedon – Donburi dish with mixed vegetable tempura over a bed of rice

Kamaboko – Fish cake

Kani kamaboko – Imitation crab meat

Karashi – Spicy, hot mustard

Karashi mentaiko – Spicy cod roe

Kashiwamochi – Japanese wagashi (traditional confectionery), rice cake with sweet bean paste in the center and wrapped with maple leaf

Konbu Dashi – Large piece of dried kelp that is used as a base (or dashi) for seasoning. It is often soaked in water to draw out flavor from the seaweed.

Konnyaku – Yam (Devil’s Tongue)

Korokke – Japanese croquette made with potatoes and various ingredients

Koya Tofu (Dofu) – Freeze dried tofu that is simmered with seasonings

Kuri kinton – Mashed sweet potato with sweetened chestnuts

Kuro - Black

Kurogoma – Black sesame seeds

Kurogoma Aisukurimu – Black sesame ice cream

Kuromame – Black soy beans

Kyuri – Cucumber

Kyuri No Tsukemono – Pickled cucumber

Maguro - Tuna

Maki sushi - Sushi rolled in seaweed and stuffed with a variety of vegetables and ingredients

Mame – bean

Masago – Capelin roe

Mentaiko – Pollock roe

Mirin – Sweet cooking sake

Miso – Fermented soybean paste

Misozuke – Soybean paste (miso) marinade

Mizuna – Japanese water green, mild yet slightly peppery in flavor

Mochi – Rice cake

Mochigome - Sweet rice or glutinous rice

Mochiko - Glutinous sweet rice flour

Mochitsuki – Annual end of the year custom (ceremony) of making homemade mochi from scratch and pounding it into rice cakes

Moromi Miso – Also known as Hishio Miso; chunky and thick in texture, and ranges from golden brown to dark reddish brown in color. It tends to be on the sweet side and is often used as a dip for raw vegetables but can also be used for marinades and soup.

Moyashi – Bean sprouts

Musubi – Rice ball

Myoga | Ginger – An edible flower bulb commonly eaten in Japan

Nabe – Large Japanese pot used for cooking hot pot dishes; also refers to dishes cooked in the nabe